Pumpkin, Sweet Potato & Coconut Pie

Pumpkin, Sweet Potato & Coconut Pie
Photo by Scott Phillips


  • ¾ tsp. table salt
  • 2 Tbs. unsalted butter, melted and cooled
  • 1 large egg, lightly beaten
  • 9-inch single Pie Crust, chilled
  • ½ cup packed light brown sugar
  • ½ cup well-stirred canned coconut milk (not coconut cream)
  • 1 small star anise, crumbled
  • + 9 more ingredients
    • 3 whole cloves
    • 1 small cinnamon stick, broken into pieces
    • ½ cup granulated sugar
    • 1-inch piece fresh ginger, peeled and cut into ¼-inch slices
    • ¾ cup cold whipping cream, whipped to soft peaks with 1-½ Tbs. granulated sugar
    • 1 large egg yolk, lightly beaten
    • 15-oz. can pure solid-pack pumpkin (not pumpkin pie filling)
    • 1-¼ lb. sweet potatoes, peeled and cut into 1-inch chunks
    • 2 Tbs. all-purpose flour

In a medium saucepan, combine the sweet potatoes, cinnamon stick pieces, cloves, star anise, and ginger slices with enough water to just cover the contents. Bring to a boil over high heat. Reduce the heat and simmer uncovered until the sweet potatoes are very tender when pierced with a fork or sk...

View full recipe at Fine Cooking


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